The ingredients you need:
2 boneless skinless free range chicken breasts, sliced into 1-inch strips
1 cup whole wheat flour
2 eggs
1 cup panko bread crumbs
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano
(or substitute herbs with your favorite poultry seasonings)
3 T olive oil |
The tools you need:
cutting board
sharp knife
3 shallow bowls
large saute pan
fork
tongs
large plate |
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| 1. | Slice chicken into 1-inch strips and set aside |  | 2. | In one of the shallow bowls, combine flour and seasonings | | 3. | In the second shallow bowl, whisk two eggs | | 4. | In the third shallow bowl, pour the panko bread crumbs | | 5. | With clean hands, dip chicken strips, one at a time, first in flour and gently shake off the excess | | 6. | next dip chicken strips in egg | | 7. | Then dip chicken strips in bread crumbs. | | 8. | As you finish coating each strip of chicken, place it on a large plate. | | 9. | As you finish coating each strip of chicken, place it on a large plate. | | 10. | Saute chicken for about 4-5 minutes per side, until no longer pink in the center. Serve with Sauteed spinach and brown rice! | | | | | | |
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